Process Optimization for Preserving the Color and Crispness of Mustard in Prefabricated Food
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Abstract:
To prevent the browning and softening of mustard-containing prefabricated food during processing and storage, the effects of different blanching conditions and different types and doses of color and crispness fixatives on the quality of mustard were analyzed using a single-factor orthogonal experimental design. Polyphenol oxidase (PPO) activity, peroxidase (POD) activity, chlorophyll content, shear force, color difference, and vitamin C content were used as indicators. The results indicated that the optimum process conditions were as follows: blanching at 90 ℃ for two min; using 0.06% (m/m) ascorbic acid, 0.12% (m/m) citric acid, and 0.012% (m/m) phytic acid for color preservation treatment for 40 min; and using 0.24% (m/m) calcium chloride for crispness preservation treatment for 30 min. Under these conditions, the inactivation rates for PPO and POD reached 90.40% and 66.03%, respectively, with the highest chlorophyll content being 93.60 mg/100 g. Compared with the control group, the vitamin C content, chlorophyll content, absolute value of a*, and shear force of the mustard treated with this process after 18 days of storage increased by 333.65%, 783.69%, 158.23%, and 318.84%, respectively. The processed mustard had a natural color, a crisp and tender taste, and the highest score in sensory testing. This process can effectively preserve the green color and crisp taste of mustard, thus providing a technical reference for processing other green leafy vegetables in prefabricated foods.
